I use bones in stock all the time mainly I'm a chicken and beef kinda guy. you can make lots of different soups from this base. So I'm wondering with the bean, pea and lentil soups they call for ham bone?

Is there some sort of guide/rule that helps you know wether you should be using chicken, turkey, beef, pork, rabbit, goose, etc and so on.

I know this can also been done with vegi stock so count that as an option but I'm definitely a meat lover by nature.